This vibrant, verdant, grain-free & vegan bread will easily become your favorite bread of the summer! Made from regular lentils, coconut flour, and a heap of fresh herbs, it is ideal for snacking, sandwiches, & as an entrée accompaniment.
Hello, everyone! I have another grain-free bread on offer, and it is perfect for all kinds of easy, breezy summer eating. It is loaded with fresh herbs, as well as a bit of kick from greens onions and garlic.
Curiosity sparked the idea for this bread: I wanted to know if regular, tan-green lentils would work in place of red lentils in my red lentil sandwich bread recipe.
The answer is a resounding yes! Further, when I made the sandwich bread with the regular lentils, it had a faint green tint. Why not make it super-green? I blended in cilantro, basil, parsley and a bit of mint, plus a green onion and some garlic.
YUM! It is so delicious!
Like the red lentil sandwich bread, this lovely loaf boasts all of the following qualities:
It is also a breeze to prepare. Soak the lentils for several hours, then blend them, along with the remaining ingredients, in a blender until smooth. Spread the batter in a 9-inch square pan, and into the oven it goes!
You may have a flash of disappointment when the bread emerges from the oven, as it is no longer bright green.
But the disappointment turns to delight as soon as you slice into the bread, because the interior is still super green!
The bread has a LOT of fresh herbs–1-1/2 packed cups–all of which you can vary. I used roughly 1/2 cup each of parsley, cilantro, and basil, adding in a few mint leaves from the garden for good measure. You can stick with all of one herb, except, perhaps mint; I suspect that would taste odd, don’t you?
Happy baking, everyone!
- 2 cups water, divided
- 1 cup regular lentils (tan-green), rinsed and drained
- ¼ cup olive oil (or vegetable oil of choice)
- 1-1/2 cups (packed) combination of cilantro, parsley, mint and/or basil
- 1 medium green onion,end trimmed, cut into pieces
- 1 clove garlic, peeled
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- Combine 1 cup water and rinsed lentils in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 3 hours or up to 24 hours (most of the water will be absorbed).
- Preheat oven to 350F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and any remaining liquid), remaining 1 cup water, olive oil, herbs, green onion and garlic to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.